Serves 2



  • 2 tsp vegetable oil
  • 2 chicken breasts cut into pieces (or you could use prawns or tofu as an alternative to chicken)
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 1 carrot, peeled and chopped into small pieces
  • 1 onion finely chopped
  • 2 cloves of garlic, finely chopped
  • Thumb sized piece of ginger, peeled and chopped finely
  • Tinned pineapple (in juice).  Cut the pineapple into chunks
  • Rice to serve

Sweet & sour sauce

  • 1 tbsp of cornflour
  • ½ tbsp light brown sugar
  • 4 tbsp pineapple juice (from the tinned pineapple)
  • 1 tbsp dark soy sauce
  • 1 ½ tbsp rice vinegar
  • 1 tbsp tomato ketchup


  1. Heat the vegetable oil in a wok over a high heat and cook the chicken for 5 minutes to seal in the juices, then scoop out onto a plate.
  2. Stir-fry the peppers, carrot and onion for 5 minutes until cooked al denté (not too soft, cooked with a bite).
  3. Add the garlic and ginger and cook for 1 minute.
  4. Put the cornflour and sugar into a small bowl, stir in the pineapple juice, soy and vinegar until smooth, then add the ketchup and 100ml of water.
  5. Pour into the pan, add the chicken and cook for 5-10 minutes or until the sauce has thickened and the chicken is cooked through.
  6. Stir through the pineapple chunks for the final 2 minutes of cooking to warm through.
  7. Serve with basmati rice.

Subscribe To My Newsletter

Subscribe to my newsletter so you don’t miss out on healthy lifestyle tips, nutrition advice, blogs, recipes and more!

You have Successfully Subscribed!